This is not your average tart. Neither does it contain the caloric content of an average tart. It’s possible it contains double.
It’s rich. It’s velvety. It’s aromatic and tangy and pungently garlic. It’s buttah.
It sets up nicely and would be perfect for your next bruncheon luncheon. It will put smiles on the faces of those who come to a brunch expecting distastefully to feel over-sugared, -syruped- and –carbed. I for one love to feel all three, but people such as my husband do not. They want bacon. Lots of bacon. Forget the Belgium waffles, forget the crème anglaise French toast. Give me bacon! Perhaps this tart can serve as the middle ground between the frou-frou sheeshee (no idea how to spell that) vibe you were going for and the person who has eyes only for the savory at 11am. Or perhaps, like me, you have no time for sprawling brunches and instead decide to serve this up for Sunday dinner.
Garlic and Rosemary Goat Cheese Tart Served with Spring Greens and Black Olive Vinaigrette
Adapted from foodnetwork.com, Emeril Lagasse, 2005
Prep Time: 20 min Inactive Prep Time: 30 min Cook Time: 30 min
Serves: 8 servings
9 ounces goat cheese
7 T. unsalted butter, softened
1/2 cup ricotta cheese
1 head roasted garlic, pulp mashed
3 large egg yolks
1/3 cup all-purpose flour
1 tablespoon chopped fresh rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves
1/2 teaspoon chopped fresh oregano leaves
1/2 teaspoon salt
1/2 teaspoon white pepper
1 recipe blind baked pie crust
1 pound mixed spring greens
1 recipe Black Olive Vinaigrette, recipe follows
2/3 cup pitted and halved kalamata olives, for garnishing plates
Preheat the oven to 375 degrees F.
Into a large mixing bowl place the goat cheese, butter, ricotta cheese, and roasted garlic and beat ingredients with a mixer on high speed until smooth. Add the egg yolks one at a time, then the flour, rosemary, thyme, oregano, salt, and white pepper, mixing well to incorporate.
Pour the cheese mixture into the prepared pie crust and bake until the top is golden and the filling is set, 25 to 30 minutes.
Remove from the oven and allow to cool for 30 minutes before serving.
Toss the greens with enough Black Olive Vinaigrette to just coat the greens and season with salt and pepper, to taste. Serve immediately with slices of the tart. Garnish plates with kalamata olive halves.
Black Olive Vinaigrette:
1/4 cup red wine vinegar
1 tablespoon minced shallots
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
2 tablespoons finely chopped kalamata olives
1/2 cup extra-virgin olive oil
1/4 cup vegetable oil
In a blender combine the vinegar, shallots, garlic, salt, and pepper and let sit for 5 minutes. Add the mustard and olives and blend until smooth. While continuing to blend, add the oils in a thin, steady stream until vinaigrette is smooth and emulsified. Transfer to a nonreactive container and set aside, refrigerated, until ready to use.
Yield: about 1 cup